EXPERIMENTS OF 1910. 



17 



Lot B. — This fruit was kept in carbon dioxid and 5 cc of alcohol. 

 All specimens were firm. A well-colored fruit contained a slight 

 amount of tannin, rather less than was found in the fruit of lot A. 



Lot C. — The fruit was kept in carbon dioxid and 10 cc of alcohol. 

 All samples were firm and edible bub contained perceptible traces of 

 tannin, which became more noticeable the longer the pulp was held 

 in the mouth. 



Lot D. — The fruit was kept in carbon dioxid and 15 cc of alcohol. 

 All specimens were firm and thoroughly processed. Here a distinct 

 effect of alcohol in accelerating the disappearance of the soluble tan- 

 nin was produced. 



Lot E. — Carbon dioxid and 25 cc of alcohol were used. Fruits 

 were all firm and completely processed. Of the 12 specimens used, 

 8 showed superficial injury, consisting in a browning of the surface 

 extending over one side of the fruit, similar in appearance to the 

 discoloration observed in experiment 6 and probably an effect of the 

 alcohol. The persimmons seemed rather tough in texture — that is, 

 lacking turgor or crispness. 



Lot F. — Check lot. Two fruits were softening slightly. These 

 softened fruits were extremely astringent, the u pucker" developing 

 instantly on tasting. 



The fruits in the presence of starch lost in weight slightly more 

 than the control and much less moisture collected on the walls of the 

 desiccator containing starch than on the walls of the others, indicat- 

 ing a distinct effect in lessening the humidity. As again no fruits 

 cracked, as in experiment 6, the results can not be said to demonstrate 

 clearly the value of the use of starch. 



The following table shows the loss in weight for the several lots of 

 fruit used in this experiment: 



Loss of weight in samples used in experiment 7. 





Number 

 of sam- 

 ples. 



Weights. 



Description. 



At start. 



After 

 three 

 days. 



Loss. 



Lot A: Carbon dioxid alone+400 drams of starch 



12 

 12 

 12 

 12 

 12 

 12 



Grams. 

 1, 836 

 1,853 

 2,141 

 1,949 

 1, 961 

 1,731 



Grams. 

 1.786 

 1.854 

 2,100 

 1.955 

 1,927 

 1.699 



Grams. 

 50 



Lot B: Carbon dioxid+5 cc of alcohol 



0) 



41 



0) 



34 

 32 



Lot C: Carbon dioxid+10 cc of alcohol+400 grams of starch 



Lot D: Carbon dioxid+15cc of alcohol 



Lot E: Carbon dioxid+25 cc of alcohol+400 grams of starch 



Lot F: Check 









1 These lots apparently gained in weight by 1 and 6 grams., respectively. . 

 PROCESSING BY KEEPING IN CARBON DIOXID ALONE. 



As a result of the discussion of these results with Mr. Taylor and 

 Mr. Fairchild, it was decided to abandon the use of alcohol in the 

 experiments on processing during the remainder of the season, since 



